Scaloppine al limone (Veal Scallops with Lemon)
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Recipe ingredients
- 1/3 cup (80 mL) flour
- 1/2 tsp. (2 mL) lemon zest
- 1/4 cup (60 mL) finely chopped fresh parsley
- 1/2 tsp. (2 mL) salt
- 1/2 tsp. (2 mL) pepper
- 1/2 tsp. (2 mL) paprika
- 1 lb (450 g) veal scallops
- Juice of 1 lemon
- 1/2 lb (225 g) spinach fettucini
- 2 Tbsp. (30 mL) butter
- 2 garlic cloves, finely chopped
- 2 Tbsp. (30 mL) vegetable oil
Preparation
Mix the flour, lemon zest, parsley, salt, pepper and paprika. Flour the veal scallops and remove the excess flour.
Cook the spinach fettucini according to the instructions. Drain and set aside.
Melt the butter in the saucepan. Add the garlic and brown for about 2 minutes.
Pour the pasta into the saucepan and coat well with the garlic butter.
Keep warm.
Heat half of the oil in a non-stick skillet. Brown half of the scallops 2 minutes on each side on a high heat. Sprinkle with the juice of a 1/2 fresh lemon during cooking. Set aside.
Repeat the same process for the rest of the meat.
Serve with the fettucini and steamed carrots.
Suggestion
Do not overcook the veal scallops.Veal is better when slightly pink.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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